Saturday, June 5, 2010
I made this the other day for a Summer cookout, and everyone seemed to enjoy.
Perfect for impromptu gatherings, serve with chilled white wine. I love wine from Languedoc .
This recipe comes from the Normandy region of France, where cider is sometimes used instead of wine.
3 qt mussels
1 cup white wine
3 shallots very finely chopped
salt and pepper
2 Tbsp coarsely chopped parsley
Clean the mussels. In a large pot (not aluminium) combine the wine, shallots, bouquet garni and plenty of pepper. Bring to a boil and simmer for 2 min. Add the mussels, cover and cook over a high fire, stirring occasionally, for 5-7 min. or until the mussels are open. Sprinkle with chopped parsley , stir and taste the liquid for seasoning.
Serve the mussels in soup bowls and spoon liquid over them. Serve with grilled bread. Yummy to dip bread in the tasty broth!